{"id":4948,"date":"2018-10-02T04:00:42","date_gmt":"2018-10-02T09:00:42","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=4948"},"modified":"2020-01-13T20:07:42","modified_gmt":"2020-01-13T20:07:42","slug":"comment-rationaliser-les-couts-de-main-doeuvre-dans-votre-restaurant","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/fr\/blog\/food-safety\/how-to-streamline-labour-costs-in-your-restaurant\/","title":{"rendered":"Comment rationaliser les co\u00fbts de main-d'\u0153uvre dans votre restaurant"},"content":{"rendered":"<p>Quelle que soit la th\u00e9matique, la taille, la situation g\u00e9ographique ou la client\u00e8le cible, tous les restaurants ont une pr\u00e9occupation majeure en commun : les co\u00fbts de main-d'\u0153uvre. Trouver un \u00e9quilibre entre un personnel suffisant pour couvrir le rush du d\u00eener et ma\u00eetriser son budget n'est pas une t\u00e2che facile. De plus, les entreprises doivent augmenter leurs revenus sur un march\u00e9 concurrentiel, alors que le co\u00fbt de la main-d'\u0153uvre continue d'augmenter. Comment garantir un personnel de qualit\u00e9 tout en tenant compte de la marge b\u00e9n\u00e9ficiaire ? Il existe plusieurs moyens principaux de r\u00e9duire les co\u00fbts de main-d'\u0153uvre d'un restaurant sans sacrifier la qualit\u00e9, le talent et le service \u00e0 la client\u00e8le.<\/p>\n<p><a href=\"https:\/\/pixabay.com\/en\/restaurant-cooking-chef-kitchen-1284351\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4949 size-full\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen.jpg\" alt=\"\" width=\"960\" height=\"640\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen.jpg 960w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-320x213.jpg 320w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-760x507.jpg 760w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-560x373.jpg 560w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-900x600.jpg 900w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-600x400.jpg 600w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-300x200.jpg 300w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p>Tout d'abord, il est essentiel de faire ce que vous pouvez pour\u00a0<strong>pr\u00e9venir le roulement<\/strong>. Le secteur de la restauration conna\u00eet l'un des taux de rotation du personnel les plus \u00e9lev\u00e9s pour les employ\u00e9s horaires et les superviseurs. En fait, les taux de rotation sont actuellement les plus \u00e9lev\u00e9s depuis des d\u00e9cennies. Vous consacrez du temps, de l'argent et des ressources \u00e0 la formation de nouveaux employ\u00e9s, et lorsqu'ils d\u00e9missionnent, ces d\u00e9penses sont perdues. Une fa\u00e7on de pr\u00e9venir les taux de rotation est d'embaucher intelligemment en recherchant des candidats de qualit\u00e9 ayant un historique de travail loyal et d\u00e9vou\u00e9. Essayez d'embaucher des personnes exp\u00e9riment\u00e9es, elles n\u00e9cessiteront moins de formation et elles saisiront plus rapidement vos proc\u00e9dures.<\/p>\n<p>Assurez-vous de planifier \u00e9quitablement et d'avoir une bonne combinaison d'employ\u00e9s \u00e0 temps partiel et \u00e0 temps plein. \u00c9vitez le sur-effectif car les salaires suppl\u00e9mentaires s'accumulent et vous savez ce qu'on dit : trop de cuisiniers g\u00e2tent la sauce ; \u00e7a devient vite encombr\u00e9.<\/p>\n<p><a href=\"https:\/\/pixabay.com\/en\/board-business-company-creative-2449726\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4950\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/board-business.jpg\" alt=\"\" width=\"960\" height=\"640\" \/><\/a><\/p>\n<p>Les employ\u00e9s, qu'ils soient chevronn\u00e9s ou nouveaux, vous co\u00fbteront de l'argent s'ils n'atteignent pas certains standards de qualit\u00e9 et d'efficacit\u00e9. Quand vous\u00a0<strong>am\u00e9liorer la formation,<\/strong>\u00a0Vous pouvez embaucher moins de personnes car celles que vous avez d\u00e9j\u00e0 sont bien form\u00e9es et qualifi\u00e9es. Mettez en place une polyvalence du personnel afin que chacun puisse apporter son aide lorsque certains postes sont \u00e0 la tra\u00eene ou qu'une personne est malade. Organisez des r\u00e9unions d'\u00e9quipe r\u00e9guli\u00e8res et tenez le personnel inform\u00e9 des proc\u00e9dures et m\u00e9thodes actuelles. Une communication ouverte entre tous garantira que tout le monde est sur la m\u00eame longueur d'onde.<\/p>\n<p>Une bonne m\u00e9thode pour ma\u00eetriser les co\u00fbts de main-d'\u0153uvre est d'appliquer la formule du co\u00fbt des aliments \u00e0 chaque \u00e9l\u00e9ment du menu. Sortez les calculatrices pour cette \u00e9tape. Oui, cela prend du temps. Mais oui, c'est essentiel pour r\u00e9duire les co\u00fbts du restaurant. Voici la formule :<\/p>\n<p><strong>Pourcentage du co\u00fbt des aliments = Co\u00fbt total des ingr\u00e9dients \/ Prix de l'article du menu<\/strong><\/p>\n<p>Le pourcentage de votre co\u00fbt des mati\u00e8res premi\u00e8res vous indique la part de vos d\u00e9penses consacr\u00e9e aux ingr\u00e9dients par rapport au prix de chaque plat au menu. Un co\u00fbt des mati\u00e8res premi\u00e8res id\u00e9al se situe entre 15 et 30 % (ce qui signifie que votre marge brute par plat est comprise entre 70 et 85 %). Si vous r\u00e9duisez ce pourcentage, vous pourrez consacrer un peu plus de budget \u00e0 la main-d&#x27;\u0153uvre.<\/p>\n<p>Une autre fa\u00e7on de r\u00e9duire les co\u00fbts de main-d'\u0153uvre est de\u00a0<strong>Optimisez l'efficacit\u00e9 de votre cuisine.<\/strong> Vous pouvez le faire de plusieurs mani\u00e8res. La solution la plus simple et la plus rapide est d'ajuster la fa\u00e7on dont vous pr\u00e9parez vos aliments. L'utilisation d'un syst\u00e8me d'\u00e9tiquetage des aliments acc\u00e9l\u00e9rera la pr\u00e9paration de vos repas. Les \u00e9tiquettes alimentaires sont cod\u00e9es par couleur et faciles \u00e0 retirer et \u00e0 placer sur les contenants. Les syst\u00e8mes de rotation des aliments vous aident \u00e0 am\u00e9liorer la gestion des stocks, \u00e0 surveiller les dates d'expiration, \u00e0 \u00e9viter la contamination crois\u00e9e, \u00e0 garantir la s\u00e9curit\u00e9 des clients, \u00e0 assurer aux inspecteurs de la sant\u00e9 que la cuisine est conforme aux normes, \u00e0 r\u00e9duire le gaspillage et \u00e0 vous faire gagner du temps et de l'argent.<\/p>","protected":false},"excerpt":{"rendered":"<p>[:en]Regardless of theme, size, geographic location or target clientele, all restaurants have one major concern in common: labour costs. Finding a balance between enough staff to cover the dinner rush&#8230;[:]<\/p>\n","protected":false},"author":5,"featured_media":9152,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[73,72],"tags":[],"class_list":["post-4948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety","category-industry-resources"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NCCO Blog | Food Safety | How to Streamline Labour Costs in your Restaurant<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ncco.eu\/fr\/blog\/la-securite-alimentaire\/comment-rationaliser-les-couts-de-main-doeuvre-dans-votre-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NCCO Blog | Food Safety | How to Streamline Labour Costs in your Restaurant\" \/>\n<meta property=\"og:description\" content=\"[:en]Regardless of theme, size, geographic location or target clientele, all restaurants have one major concern in common: labour costs. 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